Rasberry Mousse Chocolate Cups

I made these little delights for my family's annual Oscar Sunday Appetizer night. My family loved them! The raspberry mousse paired fantastically with the chocolate cups!

Yield: 12 mousse cups

Ingredients

Mousse

1 cup fresh raspberries
1/4 cup sugar
1 1/2 teaspoons lemon juice
3/4 teaspoon unflavored
1/4 cup cold water
1/2 cup heavy whipping cream

Chocolate cups

2 cups chocolate chips
12 mini baking cups



Directions

1. Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer the puree to a large bowl. Stir in sugar and lemon juice; set aside.

2. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir the gelatin into the raspberry mixture. Refrigerate until slightly thickened, about 1 hour.

3. Transfer the gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add whipping cream; beat until thickened, about 2 minutes. Cover and refrigerate for about 1-2 hours or until set.

4. Once you've got your mousse in the fridge its time to start the chocolate cups. Melt the chocolate chips at 30 second intervals in microwave string after each time.

5. Spoon the melted chocolate in the mini baking cups; making sure that you cover all sides of the baking cup with chocolate, make sure you leave a little extra at the bottom of the baking cup. Place the chocolate cups in a cupcake tin and refrigerate for a least 30 minutes or until hard.

6.Once the mousse and chocolate cups are ready feel each cup about 3/4 full of mousse and decorate with leftover chocolate shavings.






Here are some of the appetizers me and family made:

Share and enjoy :)